PubAg

Main content area

MLA

Lin, Jing, et al. "In Vitro Bioaccessibility and Bioavailability of Quercetin From the Quercetin-fortified Bread Products with Reduced Glycemic Potential." Food chemistry, doi: 10.1016/j.foodchem.2019.01.199

APA

Lin, J., Melina Teo, L., Peng Leong, L., & Zhou, W. (2019). In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential. Food chemistry, , . doi: 10.1016/j.foodchem.2019.01.199

Chicago

Lin, Jing, Lexin Melina Teo, Lai Peng Leong, and Weibiao Zhou. "In vitro bioaccessibility and bioavailability of quercetin from the quercetin-fortified bread products with reduced glycemic potential" Food chemistry (2019): doi: 10.1016/j.foodchem.2019.01.199